Best 5 Crispy Pita Pizza Recipes

Pita pizza is a quick and easy meal that can be enjoyed by people of all ages. It is a versatile dish that can be topped with a variety of ingredients, making it a great option for picky eaters. The crispy pita bread provides a sturdy base for the toppings, while the melted cheese and flavorful sauce add a delicious touch. This recipe provides instructions for making a classic pita pizza, as well as two variations: a veggie pita pizza and a barbecue chicken pita pizza. Each variation has its own unique flavor profile, so you can choose the one that best suits your taste buds. Whether you are looking for a quick lunch or a fun dinner idea, pita pizza is a great option that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

PITA PIZZA

Pita Pizza image

As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.

Provided by DENVERCHERYL

Categories Trusted Brands: Recipes and Tips Sparkle

Time 13m

Yield 12

Number Of Ingredients 10

Ingredients

6 pita breads
1 (6.5 ounce) can tomato sauce
1 (4 ounce) can sliced black olives, drained
1 ounce diced pimento peppers, drained
2 small tomatoes, thinly sliced
4 ounces shredded mozzarella cheese
4 ounces blue cheese, crumbled
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g

CRISPY PERSONAL PITA PIZZAS

Crispy Personal Pita Pizzas image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 pizzas

Number Of Ingredients 6

Ingredients

2 pocket pitas, each split into 2 rounds
2 tablespoons olive oil
2 cups shredded scamorza cheese (you can also use mozzarella)
1 Roma tomato, thinly sliced
Garlic salt, for sprinkling
Fresh basil leaves, for topping

Steps:

Preheat the oven to 400 degrees F.
Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each.
Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil.

PITA PIZZAS

Pita Pizzas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 medium tomatoes
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground pepper
3 cups baby arugula
1/2 cup pitted kalamata olives, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 large red onion, cut into 1-inch-thick rounds
4 6-to-8-inch pocketless pitas
1/2 cup ricotta cheese
1/4 pound part-skim mozzarella cheese, diced
Pinch of red pepper flakes

Steps:

Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

PITA CHIPS

Pita Chips image

These baked pita chips make a lovely accompaniment to any dip or spread.

Provided by Dawn

Categories Appetizers and Snacks Snacks Snack Chip Recipes

Time 17m

Yield 24

Number Of Ingredients 6

Ingredients

12 pita bread pockets
½ cup olive oil
½ teaspoon ground black pepper
1 teaspoon garlic salt
½ teaspoon dried basil
1 teaspoon dried chervil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g

CRISPY PITA PIZZA

Crispy Pita Pizza image

These pizzas will beat any order out! Experiment with other toppings but try keeping the peppers and cheese as the basis. When oiling the baking sheet, you may want to drizzle a little olive oil on the pita breads themselves before adding the toppings.

Provided by TishT

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 medium red bell peppers
2 tablespoons tomato paste
2 tablespoons fresh oregano, chopped
2 tablespoons prepared pesto sauce
4 pita breads, about 6 inches
1 1/2 ounces sun-dried tomatoes, cut into strips
7 ounces chorizo sausage, sliced
7 ounces mushrooms, sliced
2 ounces pitted kalamata olives
8 thin slices fresh mozzarella cheese
2 ounces shaved parmesan cheese

Steps:

Heat oven to 350 degrees F.
Quarter peppers; remove seeds and membreanes.
Broil peppers under hot broiler skin side up until skin blisters and blackens.
Transfer to plastic bag until cool enough to handle, then peel away the skin.
Blend or process peppers until finely chopped; stir in tomato paste and oregano.
Spread pesto on each pita, leaving a 1/2" border around edge.
Top pesto with pepper mixture and sprinkle with tomato strips.
Place ring of chorizo slices around each pizza and top with mushrooms and olives.
Carefully lay cheeses on top.
Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
Serve immediately.

Tips and Conclusion

Tips:

Use fresh pita bread: Fresh pita bread will give you the best results. If you can't find fresh pita bread, you can use store-bought pita bread, but make sure it's soft and pliable.
Don't overcrowd the pita: When you're adding toppings to your pita pizza, don't overcrowd it. Too many toppings will make the pita soggy.
Use a variety of toppings: The best pita pizzas have a variety of toppings. Try using a combination of vegetables, meats, and cheeses.
Bake the pita pizza until it's crispy: The pita pizza should be baked until it's crispy. This will help to prevent the pita from getting soggy.
Serve the pita pizza immediately: Pita pizza is best served immediately after it's baked. This will help to ensure that the pita is crispy and the toppings are warm.

Conclusion:

Pita pizza is a quick and easy meal that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients, and it's also a fun and creative way to get kids involved in the kitchen. So next time you're looking for a quick and easy meal, give pita pizza a try.